Tuesday, March 30, 2010

"Spring has sprung, the grass is ris; I wonder where the birdies is?" I have no idea of the origin of that silly poem but I remember my grandfather reciting it to me as a kid and can't help but think of it at this time each year! Happy spring everyone!

I am so ready for warm weather, and fresh, lighter foods. It is also great to see fresh asparagus abundantly available. I made this spring pasta dish with what I had on hand and thought that it was just perfect. I have been extraordinarily busy and this came together quickly, and was delicious.

My next post will be in honor of my daughter Cailyn. She was accepted to her first choice college yesterday!

Boil asparagus for 3 minutes in a large pot of salted water. Remove to an ice bath with tongs or a spider. Reserve the water for cooking the pasta. Cut asparagus into 1 ½ inch pieces. Cook penne in the water that was used to cook the asparagus. While the pasta is cooking, heat the olive oil in a large sauté pan. Add the garlic, and cook until it is fragrant (about 30 seconds). Be careful not to burn the garlic. Next add the peas and the prosciutto. Lastly add the asparagus. Drain the pasta, reserving 1 cup of the cooking water. Add the contents of the sauté pan to the pasta in a large serving bowl. Toss to combine. If the pasta is dry add some of the reserved pasta water. Add the basil and grated cheese. Season to taste with salt and freshly ground pepper. Toss and serve immediately.

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Welcome to NJ Epicurean!

I was born and raised in NJ, first in Hunterdon County, later relocating to Monmouth County, and finally I am in Northern Ocean County. I work In Middlesex County and went to college in Mercer County. Whew... Therefore, I have knowledge of much of the Garden State. I am passionate about food; especially local foods. I have been addicted to farm markets since I was very young. I have a great husband and two of the best daughters anyone could wish for. NJ is an epicurean's delight! I would love your comments and questions.

About Me

NJ Epicurean

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story